Recipes from The book of plain cooking
Records 51 to 100 of 297, in reading order. Each links to a modern interpretation.
Spratsp. 8Baked Pikep. 8Eels with Parsley Saucep. 8Gudgeonp. 8Timbale of Fishp. 8Scallop Piep. 8Scallops in their Shellsp. 9Stewed Scallopsp. 9Fish Cakesp. 9Baked Crabp. 9Fish Piep. 9Fish Pie au Gratinp. 10Scollops of Lobsterp. 10Scolloped Oystersp. 10Mayonnaise of Lobsterp. 10Devilled Oystersp. 10Oyster Pattiesp. 10Roast Beefp. 11Boiled Beefp. 11Roast Leg of Muttonp. 11Boiled Leg of Muttonp. 11To Boil Half a Leg of Muttonp. 12Shoulder of Muttonp. 12Breast of Muttonp. 12Boned Loin of Muttonp. 12Roast Leg of Lambp. 12Roast Vealp. 12Gravy for Vealp. 12Boiled Knuckle of Vealp. 12Roast Loin of Porkp. 13Roast Leg of Porkp. 13Boiled Hand of Porkp. 13Pease Puddingp. 13Pork Puddingp. 13Rolled Salt Porkp. 13Stewed Chicken and Peasp. 14Stuffing for Turkeyp. 15Jugged Harep. 15Baked Rabbitsp. 16Plain Stewed Rabbitp. 16Baked Pigeonsp. 16Stewed Knuckle of Veal with Ricep. 17Stewed Veal and Peasp. 17Cookery en Casserolep. 17Lamb Cutletsp. 17Veal Cutletsp. 17To Stew a Steakp. 18Jugged Steakp. 18A Carpet-Bag Steakp. 18Steak and Kidney Puddingp. 18